One Pot American Goulash
User Reviews
4.9
One Pot American Goulash
Description
The recipe starts by browning ground beef with diced onion and minced garlic, building a savory base. It is seasoned with salt, pepper, Worcestershire sauce, and a mixture of diced tomatoes, beef broth, tomato soup, and a touch of brown sugar to add subtle sweetness. Bay leaves infuse an herbal note during a covered simmer, blending the flavors fully. Elbow macaroni cooks directly in the sauce until tender, absorbing the rich tomato and beef juices.
After cooking, bay leaves are removed, and shredded cheddar cheese is added on top, melting into the hot goulash to add a creamy, salty finish. The dish provides a thick, saucy pasta meal with familiar American comfort food elements.
This dish can be prepared ahead and reheated in the oven or microwave. Leftovers store well in the refrigerator for 3 to 4 days or can be frozen for up to three months with proper cooling and airtight storage. Reheating options include oven, stovetop, or microwave. Using a heavy-duty pot like an enamel-coated cast iron Dutch oven helps ensure even cooking without hotspots.
Ingredients
- 1 pound ground beef
- 1 yellow onion diced
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 14.5 ounces diced tomato do not drain, petite, canned
- 1 ½ Tablespoons Worcestershire sauce
- 14.5 ounces beef broth low sodium, canned
- 10.75 ounces tomato soup canned
- 1 teaspoon brown sugar
- 2 cups elbow macaroni
- 2 bay leaf
- ½ cup cheddar cheese shredded
Instructions
- In a large pot or dutch oven cook ground beef, onion and garlic over medium heat until no pink remains. Drain off excess fat.
- Add in salt, pepper, diced tomatoes, Worcestershire sauce, beef broth, tomato soup, brown sugar and bay leaves. Simmer for about 20 minutes, with cover on.
- Add elbow macaroni and simmer covered for 15-20 minutes or until pasta is tender.
- Remove and discard bay leaves. Top with shredded cheese and replace lid, let sit 5 minutes or until cheese is melted.
Notes
- Make ahead by refrigerating and reheating covered in a 350°F oven until warm and bubbly, about 30 minutes.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 3 months after completely cooling.
- Reheat leftovers in the microwave, stirring every 30 seconds until hot, or on the stovetop or oven.
- Use a heavy-duty pot, such as an enamel-coated cast iron Dutch oven, for even cooking without hotspots.
- The recipe accommodates any cheese, though mild cheddar is preferred for topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 622mg | 26% |
| Potassium | 777mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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